Pork, Roast Leg of
INGREDI- ENTS. Leg of pork, a little oil, sage-andonion stuffing. AVERAGE COST, 8d. per lb.
Choose a small leg of pork, and score the skin across in narrow strips, about 1/4 inch apart. Cut a slit in the knuckle, loosen the skin, and fill it with sage-andonion stuffing. Brush the joint over with a little salad-oil (this makes the crackling crisper, and a better colour), and put it down to a bright, clear fire, not too near, as that would cause the skin to blister.
Baste it well, and serve with a little gravy ROAST LEG OF PORK. made in the dripping-pan, and do not omit to send to table with it a tureen of wellmade apple-sauce. TIME. A leg of pork weighing 8 lbs., about 3 hours.
SEASONABLE from September to March.
Pork, Leg of, To Carve. This joint, which is such a favourite one with many people, is easy to carve. The knife should be carried sharply down to the bone, clean through the crackling, in the direction of the line A to B. Sage-andonion and apple-sauce are usually sent to table with this dish-sometimes the leg of pork is stuffed-and the guests should be LEG OF PORK. asked if they will have either or both. A frequent plan, and we think a good one, is now pursued, of sending sage-and-onion to table separately from the joint, as it is not everybody to whom the flavour of this stuffing is agreeable.
PORK, LOIN OF.